Puffy Peanut Butter Buttons
This recipe is taken from the 2006 Milk Calendar. You can't go wrong with these adorable and yummy bite-sized cookies. They'll disappear before your eyes. No one will even guess there is whole wheat flour in them.
- Prep: 10 min
- Cooking: 10 min
- 2 1/2 cups (625 mL) all-purpose flour
- 3/4 cup (180 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 1/4 cups (310 mL) peanut butter
- 1/3 cup (80 mL) butter softened
- 1 1/3 cups (330 mL) sugar
- 2 eggs
- 2 tsp (10 mL) vanilla extract
- 1 cup (250 mL) Milk
- 2 cups (500 mL) miniature semisweet chocolate chips
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Preheat oven to 375 °F (190 °C). Lightly butter 2 large baking sheets or line with parchment paper.
In bowl, combine all-purpose and whole wheat flours, baking powder and salt. In separate large bowl, using electric mixer, beat peanut butter, butter and sugar until light and fluffy. Beat in eggs until light and creamy, then vanilla extract. Stir in flour mixture alternately with milk, making 3 additions of flour and 2 of milk. Stir in chocolate chips.
Drop teaspoons (5 mL) of batter onto prepared baking sheets at least 1 inch (2.5 cm) apart. Bake for about 10 min, rotating pans halfway, or until cookies are firm around the edges yet soft in the centre. Transfer cookies to a rack to cool. Repeat with remaining batter. Store in an airtight container for up to 5 days or freeze for up to 3 months.
For larger cookies, drop dough by heaping tablespoons (15 mL) at least 2 inches (5 cm) apart onto baking sheets and increase baking time to about 15 min.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||3 % / 28 mg|